Name: Crispy Smashed Baby Potatoes with Chimichurri and Chickpea Dip
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Ingredients: 750g baby potatoes; Avocado oil spray (or ~2 tbsp if pouring); Coarse salt and freshly ground black pepper; 400g canned chickpeas, drained and rinsed (≈ 240g cooked); 3 tbsp vegan avocado oil mayo (or regular mayo); ½ to 1 lemon, juiced (to taste); Salt and pepper, to taste; ½ cup avocado oil; 2 tbsp red wine vinegar; ½ cup finely chopped parsley; 3–4 garlic cloves, minced; 1–2 small red chilies (or 1 large), deseeded and finely chopped (≈ 1 tbsp); ¾ tsp dried oregano; 1 tsp salt; ½ tsp freshly ground black pepper

1. Parboil the Potatoes

Bring a pot of salted water to a boil. Add the baby potatoes and cook for 12–15 minutes until just tender. Drain and let them steam dry for a few minutes.

2. Make the Chimichurri

In a bowl, whisk together avocado oil, red wine vinegar, parsley, garlic, chopped chilies, oregano, salt, and pepper. Let sit for 5–10 minutes (up to 2 hours) to allow the flavors to meld.

3. Smash and Roast the Potatoes

Preheat the oven to 220°C (425°F). Transfer the parboiled potatoes to a baking sheet. Use a glass or masher to gently press each potato until slightly flattened and cracked. Season with salt and pepper, then generously spray or drizzle with avocado oil. Roast for 25–40 minutes, flipping halfway, until edges are golden and crispy.

4. Prepare the Chickpea Dip

In a food processor, blend chickpeas, avocado mayo, lemon juice, salt, and pepper until smooth and creamy. Adjust seasoning and lemon to taste.

5. Toss Potatoes with Chimichurri

Place hot roasted potatoes in a large bowl. Add 3 tablespoons of the chimichurri and gently toss to coat.

6. Assemble and Serve

Spread the chickpea dip on a serving platter. Pile the chimichurri-coated potatoes on top and drizzle with the remaining chimichurri. Serve hot or at room temperature.